Smoked Salmon Naan with Lemon-Chive Cream Cheese

Breakfast · Brunch Dishes

Smoked Salmon Naan with Lemon-Chive Cream Cheese

Toasted naan gives this smoked salmon plate a crisp base. Lemon zest, grated garlic and chives flavor the cream cheese, while red onion and capers add a sharp finish. The bread is the only part that goes under the broiler.
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Total
15 minutes
Serves
4 servings

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About this recipe.

Crisp naan spread with lemon-chive cream cheese and topped with smoked salmon, arugula, red onion and capers.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 8.8-ounce package naan flatbreads
  • 1/2 cup whipped cream cheese
  • 1/2 tsp lemon zest (plus more for garnish)
  • 1 garlic clove (finely grated)
  • 2 tbsp fresh chives (finely chopped)
  • 1/8 tsp kosher salt
  • 1/8 tsp black pepper (freshly ground)
  • 1 cup baby arugula (packed)
  • 8 oz smoked salmon (thinly sliced)
  • 1/4 cup red onion (thinly sliced)
  • 2 tbsp capers (drained)

Toast the bread first

Broil the naan on its own, then add the spread and toppings after a short cooling period.

At the table

Cut the topped naan into portions and serve promptly while the bread is still crisp.

The cooking plan

How to make Smoked Salmon Naan with Lemon-Chive Cream Cheese.

  1. Set an oven rack about 6 inches from the broiler and heat the broiler. Put the naan directly on the rack and broil until crisp and golden, about 2 to 3 minutes, turning after about 1 minute. Watch closely. Let the bread cool for about 5 minutes.

  2. While the bread cools, stir the whipped cream cheese, lemon zest, garlic, chives, salt and pepper together.

  3. Spread the cream cheese over the naan. Add the arugula, smoked salmon, onion and capers, then finish with more lemon zest if desired. Cut into portions and serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Smoked Salmon Naan with Lemon-Chive Cream Cheese

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Crisp naan spread with lemon-chive cream cheese and topped with smoked salmon, arugula, red onion and capers.
Print Recipe
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Lunch
Cuisine: American Fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 8.8-ounce package naan flatbreads
  •  
    ½ cup whipped cream cheese
  • Finely grated yellow lemon zest beside a partly zested lemon½ tsp lemon zest plus more for garnish
  • 1 garlic cloves finely grated
  • 2 tbsp fresh chives finely chopped
  • ⅛ tsp kosher salt
  • ⅛ tsp black pepper freshly ground
  •  
    1 cup baby arugula packed
  •  
    8 oz smoked salmon thinly sliced
  • ¼ cup red onion thinly sliced
  •  
    2 tbsp capers drained

Equipment

Knife and cutting board
Stirring spoon
Stirring spoon
Wire rack
Mixing bowl
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Set an oven rack about 6 inches from the broiler and heat the broiler. Put the naan directly on the rack and broil until crisp and golden, about 2 to 3 minutes, turning after about 1 minute. Watch closely. Let the bread cool for about 5 minutes.
  2. While the bread cools, stir the whipped cream cheese, lemon zest, garlic, chives, salt and pepper together.
  3. Spread the cream cheese over the naan. Add the arugula, smoked salmon, onion and capers, then finish with more lemon zest if desired. Cut into portions and serve.

Notes

Broilers vary, so use the bread’s color as your guide and check it often.
Let the bread cool briefly before spreading on the cream cheese.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Red Velvet Brownie Layer Cake

American Cuisine · Desserts

Red Velvet Brownie Layer Cake

One pan of red velvet brownies becomes a stacked dessert with cream cheese frosting between the layers and around the outside. Let the brownie cool completely before cutting it, then chill the stack briefly so the final frosting is easier to spread.
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Total
4 hours
Serves
12 servings

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About this recipe.

Three brownie layers with cream cheese frosting, made from one rectangular pan and finished with sprinkles.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Brownie

  • cooking spray (for the pan)
  • 1 1/4 cups unsalted butter (2 1/2 sticks)
  • 1 3/4 cups granulated sugar
  • 2/3 cup light brown sugar (packed)
  • 4 tsp red gel food coloring
  • 2 tsp vanilla extract
  • 5 large eggs (at room temperature)
  • 1 1/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp kosher salt
  • 3/4 tsp baking powder

Frosting

  • 12 oz cream cheese (softened)
  • 3/4 cup unsalted butter (softened, 1 1/2 sticks)
  • 2 tsp vanilla extract
  • 3/4 tsp almond extract (optional)
  • 1/4 tsp kosher salt
  • 5 2/3 cups confectioners’ sugar
  • sprinkles (for decorating)

Cool before you stack

The single brownie sheet needs to be completely cool before trimming and frosting. Use the parchment overhang to lift it from the pan without bending it.

At the table

Cut through all three layers for serving and return the remaining cake to the refrigerator.

The cooking plan

How to make Red Velvet Brownie Layer Cake.

  1. Heat the oven to 350°F. Coat a 13-by-9-inch pan with cooking spray, then line it with parchment, leaving about 2 inches of overhang along the long sides.

  2. Melt the brownie butter in a large saucepan over medium heat. Take the pan off the heat and whisk in both sugars, the red coloring and vanilla. Whisk in the eggs one at a time.

  3. Mix the flour, cocoa, salt and baking powder in a separate bowl. Stir this mixture into the butter mixture just until no dry flour remains. Spread the batter in the prepared pan.

  4. Bake for about 28 to 30 minutes, until a toothpick in the center carries a few moist crumbs. Cool in the pan for 15 minutes, lift out with the parchment and cool completely on a rack, about 2 to 3 hours.

  5. For the frosting, beat the softened cream cheese, butter, vanilla, optional almond extract and salt until smooth. Add the confectioners’ sugar gradually on low speed, then beat on medium-high until fluffy, about 2 minutes.

  6. Trim the cooled brownie to a 12-by-8 1/2-inch rectangle. Cut across it to make three pieces, each about 8 1/2 by 4 inches. Put one piece on a plate, spread with 3/4 cup frosting and add a second piece. Spread that with another 3/4 cup frosting and add the last brownie layer. Refrigerate uncovered for 30 minutes.

  7. Spread the remaining frosting over the top and sides. Add sprinkles, cover and refrigerate until serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Red Velvet Brownie Layer Cake

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Three brownie layers with cream cheese frosting, made from one rectangular pan and finished with sprinkles.
Print Recipe
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Brownie
  •  
    cooking spray for the pan
  • 1 ¼ cups unsalted butter 2 1/2 sticks
  • 1 ¾ cups granulated sugar
  • Moist light brown sugar in a white prep bowl⅔ cup light brown sugar packed
  •  
    4 tsp red gel food coloring
  • 2 tsp vanilla extract
  • 5 large eggs at room temperature
  • 1 ¼ cups all-purpose flour
  •  
    1 cup unsweetened cocoa powder
  • 1 tsp kosher salt
  • Baking powder in a white prep bowl with a measuring spoon¾ tsp baking powder
Frosting
  • A block of soft white cream cheese with a creamy smear on a plate12 oz cream cheese softened
  • ¾ cup unsalted butter softened, 1 1/2 sticks
  • 2 tsp vanilla extract
  •  
    ¾ tsp almond extract optional
  • ¼ tsp kosher salt
  • Fine white powdered confectioners sugar in a prep bowl5 ⅔ cups confectioners’ sugar
  •  
    sprinkles for decorating

Equipment

Mixer
Saucepan
Saucepan
Baking dish
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Stirring spoon
Stirring spoon
Wire rack
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Coat a 13-by-9-inch pan with cooking spray, then line it with parchment, leaving about 2 inches of overhang along the long sides.
  2. Melt the brownie butter in a large saucepan over medium heat. Take the pan off the heat and whisk in both sugars, the red coloring and vanilla. Whisk in the eggs one at a time.
  3. Mix the flour, cocoa, salt and baking powder in a separate bowl. Stir this mixture into the butter mixture just until no dry flour remains. Spread the batter in the prepared pan.
  4. Bake for about 28 to 30 minutes, until a toothpick in the center carries a few moist crumbs. Cool in the pan for 15 minutes, lift out with the parchment and cool completely on a rack, about 2 to 3 hours.
  5. For the frosting, beat the softened cream cheese, butter, vanilla, optional almond extract and salt until smooth. Add the confectioners’ sugar gradually on low speed, then beat on medium-high until fluffy, about 2 minutes.
  6. Trim the cooled brownie to a 12-by-8 1/2-inch rectangle. Cut across it to make three pieces, each about 8 1/2 by 4 inches. Put one piece on a plate, spread with 3/4 cup frosting and add a second piece. Spread that with another 3/4 cup frosting and add the last brownie layer. Refrigerate uncovered for 30 minutes.
  7. Spread the remaining frosting over the top and sides. Add sprinkles, cover and refrigerate until serving.

Notes

The four-hour total is approximate and includes cooling and chilling. A warm brownie will soften the frosting.
Use the gel food coloring specified rather than assuming the same amount of a different coloring product will give the same result.
Keep the finished cream-cheese-frosted cake refrigerated.

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Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Spiced Chickpea Sweet Potatoes with Cumin Yogurt

Dinner · Lunch

Spiced Chickpea Sweet Potatoes with Cumin Yogurt

A soft baked sweet potato makes room for warm chickpeas seasoned with cinnamon and cumin. Fresh herbs go in after roasting, and a quick yogurt sauce brings a cool finish. The potatoes and chickpeas share the oven, so most of the work happens while they cook.
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Total
1 hour
Serves
4 servings

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About this recipe.

Baked sweet potatoes filled with cinnamon-cumin chickpeas, parsley and chives, finished with a spoonful of cumin yogurt.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 sweet potatoes (about 10 ounces each)
  • 2 15-ounce cans chickpeas (drained and rinsed)
  • 1 tsp ground cinnamon
  • 1 1/2 tbsp olive oil (divided: 1/2 tablespoon before roasting, 1 tablespoon after)
  • 1 1/4 tsp ground cumin (divided: 1 teaspoon chickpeas, 1/4 teaspoon yogurt)
  • 1 tsp kosher salt (for chickpeas, plus a pinch for the yogurt)
  • 1/4 cup flat-leaf parsley (finely chopped)
  • 2 tbsp chives (thinly sliced)
  • 1/4 cup plain whole-milk Greek yogurt
  • 2 tsp water (for the yogurt sauce)

Start with the potatoes

Get the potatoes into the oven first, then prepare the chickpeas and yogurt while they bake. The two trays use different racks and overlapping cooking times.

At the table

Open the hot potatoes carefully, fluff the centers and spoon the warm filling into each one before adding the cool yogurt.

The cooking plan

How to make Spiced Chickpea Sweet Potatoes with Cumin Yogurt.

  1. Heat the oven to 425°F with racks in the center and upper third. Prick the sweet potatoes with a fork, place them on a baking sheet and bake on the center rack until very tender, about 45 to 60 minutes.

  2. After the potatoes have baked for 30 minutes, toss the drained chickpeas with the cinnamon, 1/2 tablespoon olive oil, 1 teaspoon cumin and 1 teaspoon salt on a large rimmed baking sheet. Put the chickpeas on the upper rack for about 12 minutes, until fragrant and heated through.

  3. Toss the parsley, chives and remaining 1 tablespoon olive oil through the warm chickpeas.

  4. Mix the yogurt with the remaining 1/4 teaspoon cumin, a pinch of salt and 2 teaspoons water.

  5. Cut a lengthwise opening in each cooked potato, keeping the ends intact. Open gently and loosen the flesh with a fork. Divide the chickpea mixture among the potatoes and finish with the cumin yogurt.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Spiced Chickpea Sweet Potatoes with Cumin Yogurt

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Baked sweet potatoes filled with cinnamon-cumin chickpeas, parsley and chives, finished with a spoonful of cumin yogurt.
Print Recipe
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    4 sweet potatoes about 10 ounces each
  •  
    2 15-ounce cans chickpeas drained and rinsed
  • 1 tsp ground cinnamon
  • 1 ½ tbsp olive oil divided: 1/2 tablespoon before roasting, 1 tablespoon after
  • 1 ¼ tsp ground cumin divided: 1 teaspoon chickpeas, 1/4 teaspoon yogurt
  • 1 tsp kosher salt for chickpeas, plus a pinch for the yogurt
  •  
    ¼ cup flat-leaf parsley finely chopped
  • 2 tbsp chives thinly sliced
  • ¼ cup plain whole-milk Greek yogurt
  • 2 tsp water for the yogurt sauce

Equipment

Knife and cutting board
Mixing bowl
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F with racks in the center and upper third. Prick the sweet potatoes with a fork, place them on a baking sheet and bake on the center rack until very tender, about 45 to 60 minutes.
  2. After the potatoes have baked for 30 minutes, toss the drained chickpeas with the cinnamon, 1/2 tablespoon olive oil, 1 teaspoon cumin and 1 teaspoon salt on a large rimmed baking sheet. Put the chickpeas on the upper rack for about 12 minutes, until fragrant and heated through.
  3. Toss the parsley, chives and remaining 1 tablespoon olive oil through the warm chickpeas.
  4. Mix the yogurt with the remaining 1/4 teaspoon cumin, a pinch of salt and 2 teaspoons water.
  5. Cut a lengthwise opening in each cooked potato, keeping the ends intact. Open gently and loosen the flesh with a fork. Divide the chickpea mixture among the potatoes and finish with the cumin yogurt.

Notes

Potato size affects the baking time. Check that the centers are very tender before filling them.
These chickpeas are warmed with spices rather than roasted until crunchy.
The herbs and remaining olive oil go in after the chickpeas leave the oven.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Strawberry-Vanilla Ice Cream Loaf

Desserts

Strawberry-Vanilla Ice Cream Loaf

This no-bake loaf layers strawberry cream around vanilla ice cream and two rows of ladyfingers. The thawed berries supply both the fruit for the cream and the juice for dipping the cookies. Assemble it ahead, then freeze until the layers hold their shape.
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Freezing
4 hours
Total
4 hours 45 minutes
Serves
8 slices

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About this recipe.

A frozen loaf of strawberry whipped cream, juice-dipped ladyfingers and vanilla ice cream, sliced for serving.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 8 oz frozen strawberries (thawed and finely chopped, about 1 cup; keep their juices)
  • 1 cup confectioners’ sugar (divided)
  • 1 1/4 cups heavy cream
  • 12 ladyfingers (about half of a 7-ounce package)
  • 1 pint vanilla ice cream (softened enough to spread)
  • fresh strawberries (halved, optional, for serving)

Keep the strawberry juice

The berries and their liquid have separate jobs: fold the fruit into the whipped cream and use the reserved juice for the ladyfingers.

At the table

Let the frozen loaf soften briefly before lifting it from the pan. Finish with fresh berries if desired and serve in slices.

The cooking plan

How to make Strawberry-Vanilla Ice Cream Loaf.

  1. Combine the chopped thawed strawberries with 1/2 cup confectioners’ sugar. Leave for about 10 minutes so the fruit releases its juice.

  2. Beat the heavy cream with the remaining 1/2 cup sugar until it forms stiff peaks, about 2 minutes with an electric mixer. Lift the chopped strawberries from their juice with a slotted spoon and fold them into the cream. Keep the juice for the cookies.

  3. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving enough paper over the sides to lift out the frozen loaf. Spread 1 1/4 cups of the strawberry cream across the bottom.

  4. Dip six ladyfingers in the reserved strawberry juice and place them over the cream, trimming to fit. Spread the softened vanilla ice cream over this layer. Dip the remaining six ladyfingers in the juice and arrange them over the ice cream. Finish with the remaining strawberry cream.

  5. Cover the pan and freeze for at least 4 hours, until firm. Before serving, leave the loaf at room temperature for about 10 minutes, then lift it out with the parchment and transfer to a platter. Add fresh strawberries if using and cut into slices.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Strawberry-Vanilla Ice Cream Loaf

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A frozen loaf of strawberry whipped cream, juice-dipped ladyfingers and vanilla ice cream, sliced for serving.
Print Recipe
Freezing 4 hours
Total Time 4 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    8 oz frozen strawberries thawed and finely chopped, about 1 cup; keep their juices
  • Fine white powdered confectioners sugar in a prep bowl1 cup confectioners’ sugar divided
  • 1 ¼ cups heavy cream
  •  
    12 ladyfingers about half of a 7-ounce package
  •  
    1 pint vanilla ice cream softened enough to spread
  •  
    fresh strawberries halved, optional, for serving

Equipment

Mixer
Loaf pan
Knife and cutting board
Mixing bowl
Spatula
Parchment paper
Slotted spoon or strainer
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Combine the chopped thawed strawberries with 1/2 cup confectioners’ sugar. Leave for about 10 minutes so the fruit releases its juice.
  2. Beat the heavy cream with the remaining 1/2 cup sugar until it forms stiff peaks, about 2 minutes with an electric mixer. Lift the chopped strawberries from their juice with a slotted spoon and fold them into the cream. Keep the juice for the cookies.
  3. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving enough paper over the sides to lift out the frozen loaf. Spread 1 1/4 cups of the strawberry cream across the bottom.
  4. Dip six ladyfingers in the reserved strawberry juice and place them over the cream, trimming to fit. Spread the softened vanilla ice cream over this layer. Dip the remaining six ladyfingers in the juice and arrange them over the ice cream. Finish with the remaining strawberry cream.
  5. Cover the pan and freeze for at least 4 hours, until firm. Before serving, leave the loaf at room temperature for about 10 minutes, then lift it out with the parchment and transfer to a platter. Add fresh strawberries if using and cut into slices.

Notes

Keep the juice when thawing and chopping the frozen strawberries; it is used to moisten the ladyfingers.
The total time is an estimate and includes at least 4 hours of freezing. Freeze until the center is firm enough to slice.
Vanilla ice cream is the selected flavor in this version.

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Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Citrus Roast Chicken Salad with Garlic Yogurt Dressing

Dinner · Lunch

Citrus Roast Chicken Salad with Garlic Yogurt Dressing

Warm chicken and roast potatoes turn a platter of peppery greens and citrus into a full meal. The yogurt dressing brings garlic and a little tang, while the orange and grapefruit pieces add juice between bites.
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Total
1 hour 30 minutes
Serves
4 servings

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About this recipe.

Roast chicken and baby potatoes over arugula and radicchio, with fresh citrus and a garlic-yogurt buttermilk dressing.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 24 oz baby potatoes (halved, or quartered if large)
  • 1 tbsp olive oil (for the potatoes, plus more for serving)
  • 1 tsp olive oil (for the chicken)
  • 1 1/8 tsp kosher salt (divided: 1/2 teaspoon potatoes, 1/2 teaspoon chicken, 1/8 teaspoon dressing)
  • 5/8 tsp black pepper (divided: 1/4 teaspoon potatoes, 1/4 teaspoon chicken, 1/8 teaspoon dressing)
  • 2 bone-in, skin-on chicken breast halves (about 14 ounces each)
  • 1/2 cup plain whole-milk Greek yogurt
  • 2 garlic cloves (finely grated or very finely chopped)
  • 1/2 tsp fish sauce (or soy sauce)
  • 2 tbsp whole buttermilk (plus up to 1 tablespoon more if needed)
  • 3 large citrus fruits (about 2 pounds total; oranges, grapefruit, mandarins or tangerines)
  • 6 cups baby arugula
  • 1/2 small head radicchio (leaves separated)
  • flaky sea salt (for serving)

Prep while the tray roasts

Use the oven time to mix the dressing and cut the citrus. Keep the dressing chilled, and arrange the greens shortly before serving.

At the table

Serve the chicken and potatoes warm over the greens, with the dressing in a small bowl so everyone can spoon it over their portion.

The cooking plan

How to make Citrus Roast Chicken Salad with Garlic Yogurt Dressing.

  1. Heat the oven to 400°F. Line a large rimmed sheet pan with parchment. Toss the potatoes on the pan with 1 tablespoon oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.

  2. Rub the chicken skin with the remaining 1 teaspoon oil. Season the chicken on both sides with another 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, then arrange it among the potatoes. Roast for about 40 to 45 minutes, until the potatoes are very tender and the thickest part of the chicken reaches 165°F without the thermometer touching bone. Transfer the chicken to a plate and rest for 20 minutes.

  3. While the chicken roasts, stir the yogurt, garlic, fish sauce, 2 tablespoons buttermilk and remaining 1/8 teaspoon each kosher salt and pepper together. Add up to 1 tablespoon more buttermilk if the dressing needs loosening. Keep refrigerated until serving.

  4. Trim the top and bottom from each citrus fruit. Cut away the peel and white pith, then slice the fruit across into rounds and halve the rounds.

  5. Spread the arugula and radicchio over a serving platter. Remove the bones from the rested chicken and cut the meat crosswise into thick slices. Arrange the chicken, potatoes and citrus over the greens. Finish with a drizzle of olive oil and flaky salt, and serve the dressing alongside.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Citrus Roast Chicken Salad with Garlic Yogurt Dressing

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Roast chicken and baby potatoes over arugula and radicchio, with fresh citrus and a garlic-yogurt buttermilk dressing.
Print Recipe Pin Recipe
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    24 oz baby potatoes halved, or quartered if large
  • 1 tbsp olive oil for the potatoes, plus more for serving
  • 1 tsp olive oil for the chicken
  • 1 ⅛ tsp kosher salt divided: 1/2 teaspoon potatoes, 1/2 teaspoon chicken, 1/8 teaspoon dressing
  • ⅝ tsp black pepper divided: 1/4 teaspoon potatoes, 1/4 teaspoon chicken, 1/8 teaspoon dressing
  •  
    2 bone-in, skin-on chicken breast halves about 14 ounces each
  • ½ cup plain whole-milk Greek yogurt
  • 2 garlic cloves finely grated or very finely chopped
  • Amber fish sauce in a clear glass pouring bottle and prep bowl½ tsp fish sauce or soy sauce
  •  
    2 tbsp whole buttermilk plus up to 1 tablespoon more if needed
  •  
    3 large citrus fruits about 2 pounds total; oranges, grapefruit, mandarins or tangerines
  •  
    6 cups baby arugula
  •  
    ½ small head radicchio leaves separated
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt for serving

Equipment

Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Rimmed baking sheet
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 400°F. Line a large rimmed sheet pan with parchment. Toss the potatoes on the pan with 1 tablespoon oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
  2. Rub the chicken skin with the remaining 1 teaspoon oil. Season the chicken on both sides with another 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, then arrange it among the potatoes. Roast for about 40 to 45 minutes, until the potatoes are very tender and the thickest part of the chicken reaches 165°F without the thermometer touching bone. Transfer the chicken to a plate and rest for 20 minutes.
  3. While the chicken roasts, stir the yogurt, garlic, fish sauce, 2 tablespoons buttermilk and remaining 1/8 teaspoon each kosher salt and pepper together. Add up to 1 tablespoon more buttermilk if the dressing needs loosening. Keep refrigerated until serving.
  4. Trim the top and bottom from each citrus fruit. Cut away the peel and white pith, then slice the fruit across into rounds and halve the rounds.
  5. Spread the arugula and radicchio over a serving platter. Remove the bones from the rested chicken and cut the meat crosswise into thick slices. Arrange the chicken, potatoes and citrus over the greens. Finish with a drizzle of olive oil and flaky salt, and serve the dressing alongside.

Notes

Use a thermometer to check the chicken; size and oven performance can change the roasting time. The center should reach 165°F.
The estimated 90-minute total includes the chicken rest. Prepare the dressing and citrus while the chicken is in the oven.
The dressing uses either fish sauce or soy sauce. Choose according to your preference and check the chosen product if managing an allergy.

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Sweet-Smoky Honey Walnuts

Snacks

Sweet-Smoky Honey Walnuts

Honey gives these walnuts a glossy coating, while smoked paprika and cayenne bring a savory edge. They leave the oven a little tacky and become crisper as they cool, so give them time on the tray before serving.
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Prep
10 minutes
Cook
25 minutes
Cooling
30 minutes
Total
1 hour 5 minutes
Serves
8 servings

Bring it to the table

About this recipe.

Walnut halves baked in a honey, smoked-paprika and cayenne coating, then cooled until crisp.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 egg white
  • 3 tbsp honey
  • 2 tsp smoked paprika
  • 2 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 4 cups raw walnut halves (about 12 ounces)

Give them room on the tray

Spread the coated nuts across a large rimmed sheet so the coating can dry in the oven. Let them cool completely before deciding whether they need more crunch.

At the table

Set out in a small bowl for snacking or add to a cheese board after they have cooled.

The cooking plan

How to make Sweet-Smoky Honey Walnuts.

  1. Heat the oven to 300°F. Cover a large rimmed baking sheet with parchment paper.

  2. In a large bowl, whisk the egg white with the honey, smoked paprika, salt and cayenne until combined. Add the walnuts and turn them through the mixture until coated.

  3. Spread the nuts across the prepared sheet. Bake for 20 to 25 minutes, until the coating is mostly dry but still slightly tacky.

  4. Leave the walnuts on the tray until completely cool, about 30 minutes. Break apart any clusters before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Sweet-Smoky Honey Walnuts

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Walnut halves baked in a honey, smoked-paprika and cayenne coating, then cooled until crisp.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Cooling 30 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Snack
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 1 Egg Whites
  • Golden honey in a glass bowl with a wooden honey dipper3 tbsp honey
  • 2 tsp smoked paprika
  • 2 tsp kosher salt
  • ½ tsp cayenne pepper
  •  
    4 cups raw walnut halves about 12 ounces

Equipment

Mixing bowl
Wire whisk
Rimmed baking sheet
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 300°F. Cover a large rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk the egg white with the honey, smoked paprika, salt and cayenne until combined. Add the walnuts and turn them through the mixture until coated.
  3. Spread the nuts across the prepared sheet. Bake for 20 to 25 minutes, until the coating is mostly dry but still slightly tacky.
  4. Leave the walnuts on the tray until completely cool, about 30 minutes. Break apart any clusters before serving.

Notes

Cooling is part of the recipe: the coating firms as the nuts cool.
This version contains egg white as well as nuts.
The 65-minute total includes about 30 minutes of cooling; oven timing is approximate.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.